I've been reading about drauflassen* and am curious if anyone's tried this; and, if so, have you tried varying the frequency of adding more wort to the fermenter?
Essentially, I'm pondering the difference of adding large amounts of wort daily vs. smaller amounts hourly (or even continuously). I'm wondering how yeast would behave if in a fairly continual growth phase (hourly) instead of daily cycling back-n-forth between aerobic and anaerobic. Or even the extreme: adding wort at a slow, constant rate until all wort has been added.
Thoughts?
* Examples:
http://braukaiser.com/wiki/index.php?title=Drauflassen
https://beerandbrewing.com/dictionary/KU8vZ0OyWJ/
https://prostbrewing.wordpress.com/2014/07/04/drauflassen-is-part-of-our-method-to-bier-perfection/
Essentially, I'm pondering the difference of adding large amounts of wort daily vs. smaller amounts hourly (or even continuously). I'm wondering how yeast would behave if in a fairly continual growth phase (hourly) instead of daily cycling back-n-forth between aerobic and anaerobic. Or even the extreme: adding wort at a slow, constant rate until all wort has been added.
Thoughts?
* Examples:
http://braukaiser.com/wiki/index.php?title=Drauflassen
https://beerandbrewing.com/dictionary/KU8vZ0OyWJ/
https://prostbrewing.wordpress.com/2014/07/04/drauflassen-is-part-of-our-method-to-bier-perfection/